Preheat the oven to 350°F (175°C). Line a muffin tin with 8 paper liners or grease the tin.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, honey, and vanilla extract to the mashed bananas and whisk until well combined.
In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency.
Add the oat flour, baking powder, baking soda, ground cinnamon, and salt to the banana mixture. Stir until just combined.
Pour in the milk and mix until the batter is smooth and uniform.
Divide the batter evenly among the 8 muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.